Shared by Anat Abramov
Shared by Anat Abramov
Spiced Apricot Cake
Yield: 10-12 servings
Spiced Apricot Cake
Yield: 10-12 servingsFamily Journey
Chernivtsi, Austro Hungarian Empire (present-day Ukraine)Haifa, Israel
Tel Aviv, Israel
This recipe was shared by Anat Abramov. Read more about her family in "An Israeli Apricot Cake With an Austro-Hungarian Soul."
Ingredients
- 1 ¾ cups flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 14 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs, room temperature
- 2 tablespoons rum (optional)
- Zest of 1 small lemon
- 8-10 apricots, halved, pits discarded
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
Preparation
Step 1
Preheat oven to 350°. Lightly butter a 9x9” square pan and set aside.
Step 2
In a medium bowl, whisk together the flour, baking powder, ginger and nutmeg.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar over medium-high speed until light and fluffy, 2-3 minutes. Reduce the speed to medium-low and beat in the eggs, one at a time, until just blended.
Step 4
Add the rum (if using) and lemon zest, and blend until just incorporated. Slowly add the flour mixture until just combined, scraping down the sides of the bowl with a spatula as necessary. Pour the batter into the reserved pan and spread evenly, smoothing the top with a spatula.
Step 5
Place the apricots with the outer skin sunk into the batter in a 4x5 or 4x4 pattern, depending on the size of your apricots.
Step 6
Sprinkle brown sugar and cinnamon evenly over the top.
Step 7
Bake, turning halfway through for even baking, until a toothpick inserted into the center comes out with moist crumbs, 50-55 minutes. Transfer to a wire rack for cooling.
